Asparagus & Minted Pea Soup. This is inspired by the Golden Door Cookbook. A clean and healthy green soup with peas, asparagus, broccoli and leeks. It tastes really fresh and will also keep well frozen. It makes a nice change to use leeks instead of onion as the base for this soup – it translates into a lovely subtle flavour. Here is a secret. I don’t like the taste of peas (it’s residual childhood damage of sitting over plates of cold peas and having to eat them…) BUT they don’t stand out for me in this soup. Perhaps I or the peas have been redeemed. Good one.

“Green is the Prime Colour of the World and that from which its loveliness arises.” Pedro Calderon de la Barca

Asparagus & Minted Pea Soup

Serves 8

Ingredients

1 bunch fresh Asparagus – chopped

Florets from 1 small head of Broccoli

1 Leek – chopped

1 teaspoon ground cumin

1 cup Peas

1 litre Vegetable stock

salt and pepper

 

What do I do now?

Fry the leeks in olive oil and the cumin until soft.

Add the asparagus, broccoli and fry for about 2 minutes. Add the vegetable stock and the peas, salt and pepper and bring to the boil.

As soon as it boils turn the heat down to a simmer for about 15 minutes (until the vegetables are soft).

Cool and blend or put through a nutri bullet or similar.

Heat, top with fresh mint and enjoy.

 

Anything else I should know?

This soup can be frozen for another day – I make batches of soup and fill the freezer so I always have a lunch ready to go if needed.

I made an Irish Soda Bread with this and it was SO good.